Crab Cake Recipe

Prepare mixture

Gently pick through the lump crab meat to remove any shells or cartilage, keeping as many large pieces as possible. In a medium bowl whisk the egg, mayonnaise, 1 tablespoon Dijon, 1 teaspoon stone-ground mustard, Worcestershire, lemon zest and 1 teaspoon lemon juice until combined. Stir in chopped parsley, sliced green onion, Old Bay, salt and pepper. Add 3/4 cup panko and gently fold in crab meat until just combined, taking care not to break up lumps. If the mixture seems too wet, add up to 2 more tablespoons panko; if too dry, add 1 teaspoon mayonnaise.

Form cakes

Divide the mixture into 6 equal portions (about 3 ounces each) and gently form into compact patties about 2.5–3 inches wide and 3/4 inch thick. Lightly coat the outsides with additional panko breadcrumbs for a crisp exterior, pressing gently so crumbs adhere.

Chill (optional but recommended)

Place formed patties on a tray, cover, and refrigerate for 20–30 minutes to firm up. This helps them hold together while cooking.

Cook

Heat a large nonstick or stainless steel skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. When butter foams and begins to brown slightly, add crab cakes (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side, gently pressing once with a spatula to ensure even contact, until golden brown and heated through. Internal temperature should reach 145°F (63°C). Transfer cooked crab cakes to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while cooking remaining cakes.

Whisk together 2 teaspoons stone-ground mustard, 1 teaspoon Dijon, honey, 1/2 teaspoon lemon juice and 1 teaspoon olive oil until smooth. Season with a pinch of salt and a grind of black pepper. Taste and adjust sweetness or acidity. Drizzle over warm crab cakes just before serving or serve on the side.

Make dressing

In a small bowl whisk together 1/4 cup mayonnaise, 1/2 tablespoon apple cider vinegar, 1/2 teaspoon sugar, 1/2 teaspoon Dijon mustard, celery seed (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth.

Assemble slaw

In a larger bowl combine shredded green cabbage, red cabbage and shredded carrot. Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust seasoning with a little more salt, vinegar or sugar as needed. For best texture, let the slaw rest refrigerated for 15–30 minutes to allow flavors to meld; toss once before serving.